You get a strong flavour of coffee with a light essence of cinnamon in each bite you take!
Ingredients:
All purpose flour-1 cup,
White sugar-1/2 cup-(powdered),
Butter-100gms,
Baking pwd-1 tsp,
Coffee -1 tsp,
Nutmeg-less then 1/4 tsp-grated,
Cinnamon pwd-1/4tsp,
Vanilla essence-3/4 tsp,
Egg-2,
Sprinkling for top-
Sugar-1tsp,
Butter -to brush the centre of each muffin-melted(You need very little,just dip the brush once in the melted butter and the muffin centre will be buttered)
Cinnamon pwd-1/4 tsp.
Method:
Line 9 muffin tins with paper cups or grease and flour the tins.
Pre heat oven 180 C for 15 minutes.
Sieve the flour ,coffee,baking pwd,nutmeg pwd and 1/4 tsp of cinnamon pwd in a bowl.
Using a electric beater,beat butter for few seconds to smooth it.
Add sugar and beat for a minute or till light.
Add egg one at a time and beat for 2 minutes.
Add 3/4 tsp of vanilla essence.
Beat for few seconds.
Add the mixed flour in two batches and beat only till just incorporated.
Fill the nine cups and bake the muffins for 18 to 20 minutes or tooth pick inserted in the centre comes out clean.
Once baked,place them on wire rack.
Take out the muffins from the muffin tin and placed them on wire rack.
Take a small bowl and put 1 tsp of sugar and 1/4 tsp of cinnamon pwd.
Mix.
Brush the centre of each muffin with butter.
Sprinkle cinnamon and sugar mix on each buttered muffins.
Leave it cool completely on wire rack.
Makes 9 muffins.
This is light and healthy side dish served with fresh grated coconut.
Fresh coconut adds a sweet flavour to the dish.
Ingredients:
French green beans-300 gms,
Garlic-5 to 6 cloves-small-chopped,
Cumin pwd-1 tsp,
Black pepper-1/4 tsp,
Salt to taste,
Fresh coconut-2 tbsp-grated,
Olive oil or canola oil-2 tsp.
Method:(if you do not have a heavy bottom pan,then boil the beans in hot water for 3 to 5 minutes or until soft,then chop them.You will not need to cover and cook ,but just saute in medium heat with the spices)
Wash the beans and trim the ends.
Chop the beans into 1/4 inch pieces.
Heat a heavy bottom pan and add oil.
As oil heats up,add chopped garlic.
As garlic starts to change colour,lower the heat and add the chopped beans.
Toss the vegetable and sprinkle salt,cumin pwd and black pepper.
Toss again and put a lid on.
Let it cook on low heat for 5 to 7 minutes.
Open and check if beans are cooked.
They will be crunchy and tender.
Sprinkle 1 tbsp of grated coconut and close gas.
Cover for 2 minutes more with the lid on and gas closed.
Serve in a bowl or plate and garnish with 1 tbsp of fresh grated coconut.
This is a side dish and is served along side any main dish.
This recipe is of Chef Shireen Anwar!
This dish is made using tikka masala powder.
Delicious and tasty!
Ingredients:
Mutton chaap or ribs-1/2 kg-(double rib cut)
Ginger garlic paste-1tsp,
Yogurt-1/2 cup,
Tikka masala-2 tbsp,
Onion-1- sliced and ground to paste using little water,
Tomato-3-pureed,
Green chilli-1 tsp-chopped-1 to 2(according to the hotness of the chillies),
Kastoori methi-1 tsp-crushed,
Cream-2 tbsp-(I have used 1/4 cup milk),
Oil-4 tbsp,
Water.
Note: There is no salt in the ingredient list as we are using ready made tikka masala,which is salted!
Method:
Wash chaap and keep in a strainer to drain out the water.
Once the water is drained out,marinate the chaap with 2 tbsp of tikka masala,1 tsp of ginger garlic paste,1/2 cup beaten yogurt for 1 hour.
Heat 4 tbsp of oil in a heavy bottom pan.
As oil heats up add the ground onions and fry till they are light brown.
Add the pureed tomatoes and then the green chillies.
Stir till the water of the tomato dries out.
Add the marinated chaap.
Stir and cover for few minute.
Remove the lid and stir fry the chaap till liquid evaporates.
Once the chaap is fried with the masala,add 1 cup water.
Lower the heat as the gravy starts to boil.
Cover and let it cook till the meat is tender.
It will take 30 to 35 minutes.
When the meat is tender,sprinkle crushed kastoori methi and add 2 tbsp cream or 1/4 cup milk.
Stir and cover for dum for 5 minutes.
Close gas and let it stay in the hot pan for 5 minutes.
Serve with paratha.
